Shahi Khoya Kulfi Recipe

Bloom saffron

Place the saffron threads in the 2 tablespoons of warm milk and let steep for 10–15 minutes until color and aroma release.

Prep nuts

Roughly chop pistachios and slice blanched almonds. Reserve 1 tablespoon of chopped pistachios for garnish and set the rest aside to fold into the kulfi mixture.

In a heavy-bottomed saucepan, pour 1.5 liters of full-fat milk. Heat the milk over medium flame until it comes to a gentle simmer, stirring occasionally to prevent scorching.

Once simmering, reduce heat to low. Add the lightly crushed cardamom pods and the crumbled khoya. Stir continuously so the khoya melts evenly into the milk.

Continue to simmer the milk-khoya mixture on low, stirring frequently and scraping the bottom with a wooden spoon, until the volume reduces by about one-third and the mixture thickens to a creamy, slightly glossy consistency. This should take about 25–35 minutes.

When the mixture is thick and coats the back of a spoon, stir in the sweetened condensed milk and 3 tablespoons of granulated sugar. Taste and adjust sweetness to preference. Cook on low for another 4–5 minutes to incorporate and thicken slightly.

Remove the cardamom pods with a spoon. Add the bloomed saffron (including the milk), rose water, and the optional 1 teaspoon butter. Stir well to combine. Let the mixture cool for 15–20 minutes at room temperature.

Once the kulfi base has cooled slightly but is not set, stir in the chopped pistachios and sliced almonds, reserving the garnish portion. Mix thoroughly so nuts are evenly distributed.

Pour the mixture into kulfi molds or small metal/terracotta molds or an 8x8-inch shallow pan if using slices. Tap molds gently to remove air pockets. If using individual molds with sticks, insert sticks after freezing for 45 minutes to 1 hour until partially set so sticks stand upright.

Freeze the molded kulfi for at least 8 hours or overnight for best texture. If using a pan, freeze until solid and then cut into squares.

To unmold, briefly dip the molds in warm water (2–3 seconds) and pull gently. Garnish each kulfi with the reserved crushed pistachios and a few saffron threads before serving.